Enjoy what you eat guilt-free and boost your daily protein intake with these protein cupcakes! Soft, light, and full of fuel these gluten-free cupcakes are worth waiting for.
Made with healthy pantry staples so they come together quickly, the protein cupcakes are topped with your favorite frosting and they the best way to celebrate.
Looking for a dessert to whip up in a pinch that everyone will enjoy?
Why not make these protein cupcakes (along with a few other protein desserts).
These high protein cupcakes are the perfect blend of sweet indulgence and protein-packed fuel. Dress them up for whatever occasion and know you’re getting some nutrients in with your dessert.
Hot tip: even people who are not protein-obsessed will love these cupcakes!
I know that there’s a delicate balance between everyday healthy meals and dessert. However, I can’t deny that I love blending the two of them to enjoy the best of both worlds.
Why You'll Love This Recipe
Easy to make: the protein cupcakes use a lot of pantry staples you probably already have on hand so they're easy to whip up. Plus, no fancy kitchen techniques are needed here.
Versatile: the cupcakes work just as perfectly as a Friday night treat as they do for a birthday party or other gathering.
Allergy-friendly: great to bring to a party so that everyone feels included, the cupcakes are naturally dairy-free and gluten-free.
High in protein: because these cupcakes use collagen powder, they come in with a whopping 17 grams of pure protein. Learn more about the benefits of a high protein diet and why you want to amp it up!
Ingredients You’ll Need
As a busy mom, it’s important to me to whip up recipes with ingredients I naturally have on hand. This is why, if you have a well-stocked gluten-free pantry, you’ll have everything you need to make these collagen protein cupcakes!
And though you might expect some whole wheat pastry flour or cocoa powder, there's none of that in here!
Gluten-free 1:1 baking flour: make sure to use baking flour and not all-purpose flour as the way the cupcakes rise will be different. I like Bob's Red Mill flours best.
Collagen: one of the cleanest sources of protein and what gives these gluten-free cupcakes their high protein intake!
Learn more about the benefits of a high protein diet as well as the difference between collagen vs protein powder.
Egg: this helps bind the cupcakes so you do need it as I haven’t tried flax-egg in this recipe.
Avocado oil: make sure to use avocado and not coconut oil so that the cupcakes have a consistent texture.
Baking powder: this is what helps the cupcakes rise to perfection.
Non-dairy milk: any plant-based milk will work. We use homemade hemp milk the most.
Sugar: I opted for cane sugar for the recipe but I’m sure coconut palm sugar would work as well.
Vanilla extract: the better quality your vanilla the more potent the flavor will be.
Sprinkles: optional but always a hit in cupcakes. Grab naturally dyed sprinkles if that’s your thing.
How To Make Protein Cupcakes
- Pre-heat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine all the dry ingredients (except the sprinkles) and mix well.
- Add in the wet ingredients one by one and mix until no clumps remain.
- Line a muffin tray and portion out the batter.
- Bake for 25 minutes and let cool fully before icing.
Step 1: Combine all the dry ingredients (except the sprinkles) for the protein cupcakes in a bowl before adding in the eggs.
Step 2: Add in the remaining ingredients and mix well until no clumps remain.
Step 3: Portion the cupcake batter into a pre-lined muffin tin.
Step 4: Bake for 25 minutes before removing them from the oven and letting them cool in the muffin tray.
Step 5: Let the cupcakes cool completely while you whip up the frosting. Pipe it on.
Step 6: Decorate the cupcakes with more sprinkles or any other add-ons you enjoy.
Important Teaching Tips
You cannot use chocolate protein powder for these protein cupcakes (or any protein powder). It will absorb too much liquid and the cupcakes will come out funky. Learn more about how collagen powder and protein powder differ.
If you want to make protein cupcakes with protein powder, opt for these super-rich, chocolate protein cupcakes instead.
The batter makes either 12 really small cupcakes or 11 normal-size ones.
You can top the protein cupcakes with protein cupcakes frosting for a smooth, indulgent feel. If you want a chocolate protein frosting, just add a dash of cacao powder to the mixture.
However, dairy-free cream cheese frosting or adding a double chocolate dairy-free frosting on top works too.
Make sure to let them cool completely before icing them though.
How To Store Protein Cupcakes
If not frosted, these cupcakes can be stored at room temperature or in the fridge in an airtight container.
Know that in the fridge they will become much more firm as gluten-free flour and collagen powder tend to harden a bit when stored.
In the fridge they will last 5-7 days and on the counter they're good for up to 3 days.
To enjoy them from the fridge, let them come to room temperature before eating or icing them.
If the protein cupcakes recipe is iced, you need to store them in the fridge.
Choosing Collagen Powder
It’s no surprise that these protein cupcakes are made with collagen powder!
All the protein without the bloat.
I use collagen powder for amping up protein and boosting gut health.
Learn about collagen vs bonet broth as well as how to increase protein intake.
Honestly, as a busy mom collagen powder just makes it easy to eat more protein and not feel like I’m living off chicken and eggs.
And more protein means more energy, more natural beauty, and feeling your BEST.
Plus, in recipes like this, you can sneak protein into your kids as it’s one of the purest sources.
I grab my collagen from Perfect Supplements because they source their collagen from pasture-raised (grass-fed) cows. So, I trust it. Grab some collagen powder and use code mamabear10 to save some money.
Easy to mix, this collagen powder adds a protein punch to anything you pair it with. Made from pasture-raised (grass-fed) cows there are no pesticides, hormones, or filler agents. Just put collagen protein. Use code mamabear10 to save money on your next order.
Frequently Asked Questions About Protein Cupcakes
You can store these cupcakes on the counter in a sealed container for 1-3 days or in the fridge in a container for 3-5 days. They do become a bit crunchier in the fridge and are best eaten at room temperature.
I have not tried prepping this protein cupcake batter ahead of time and freezing.
Sure! Know that whichever flavor of collagen powder you use will change the flavor of the cupcakes. And know what protein powder cannot be subbed in.
Though you may be able to use whey protein powder, vegan protein powder won't work for these protein cupcakes as it absorbs too much liquid.
Though they do contain sugar, these protein cupcakes are a healthy dessert alternative. Not only are they dairy-free and gluten-free but the 17 grams of protein in them helps counter the sugar rush and keep you full longer than traditional desserts will.
Other Protein Desserts You’ll love
- Cinnamon sugar protein donuts
- Collagen donuts
- Flourless protein brownies
- Chocolate glazed protein donuts
- Gluten-free chocolate protein donuts
- Cookies and cream protein shake
- Chocolate fudge protein balls
- High protein cookies
- High protein pancakes
- Chocolate protein fluff
- High protein snack recipes
- Gluten-free dairy-free desserts
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Vanilla Protein Cupcakes (Gluten-free)
Video
Equipment
- Silicone muffin liners
Ingredients
- 1.25 cups 1:1 Gluten-free baking flour
- ¾ cup Collagen powder
- 1 Egg
- 1 teaspoon Baking powder
- ½ cup Sugar
- 2 tbs Sugar
- 3 tbs Avocado oil
- ¾ cup Dairy-free milk
- ½ tb Vanilla extract
- ⅛ cup Sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine all the dry ingredients (except the sprinkles) and mix well.
- Add in the wet ingredients one by one and mix until no clumps remain.
- Line a muffin tray and portion out the batter.
- Bake for 25 minutes and let cool fully before icing.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Jean says
These are so cute and I LOVE that they have all that extra protein thrown in. Planning on making these again for an end of school party for my kids. Thanks for the great recipe!
fitasamamabear says
Right?! Such an easy way to boost intake a bit.
Gretchen says
I had never thought about adding collagen powder to my cupcakes. I add it to my coffee every morning, but after seeing this recipe, I decided to make cupcakes. I think it makes the texture better, plus the protein is hard to beat.
fitasamamabear says
Collagen powder is the best haha it works in everything!!
Laura K says
Love these. Made them for my nephew who is FG and he and his friends loved them.
fitasamamabear says
Ahh amazing!!
Renee says
These cupcakes are fantastic! Moist and fluffy, with a lovely hint of vanilla. Plus, the colorful sprinkles add a fun touch. Healthy too! They were perfect at our mini party. Everyone loved them.
fitasamamabear says
Glad you enjoyed them!
Marie says
I swapped out the cane sugar for coconut palm sugar and it still worked. The cupcakes turned out moist and delicious, with just the right amount of sweetness. Plus, it's a bit of a healthier option, which is always a win in my book!
fitasamamabear says
Happy you loved them! Always nice to have a treat!
Kim says
Yes please!
fitasamamabear says
Haha.